COLUMBIA VALLEY GOOD FOOD CO-OP NEWSLETTER

 

The Good Food Co-op offers a food box of fresh fruits and vegetables once a month. The fruits and vegetables are purchased at a reduced rate from AG Foods

Phone Family Dynamix 250-342-5566.

The Good Food Co-op is a partnership between the Family Dynamix, AG Valley Foods, Kinsmen and District of Invermere, and a team of dedicated volunteers.

  Important dates to keep

Final Order Date

Pick up Date

September 13, 2017

September 20, 2017

October 11, 2017

October 18, 2017

November 8, 2017

November 15, 2017

                                                                       

The orders must be placed (and paid for) by the second Wednesday of each month, and will be ready to be picked up the following Wednesday

Any food not picked up on delivery day will be given to the Food Bank.

 

Pick Up Location:  Invermere Community Hall before 10:00 AM

 

Columbia Valley Food Bank Hours

Tuesdays and Thursdays 1 to 2 PM

Third Wednesday of the month 5:30 to 7 PM

 

 

September 5, 2017 first day back to School!!

 

 

 

 

 September Recipes

 

Beef Nacho Pie

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons taco seasoning
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/2 cups crushed nacho-flavored tortilla chips, divided
  • 1 cup (8 ounces) sour cream
  • 1 cup shredded Mexican cheese blend

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.

Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

Orange Gelatin Cups

Ingredients

  • 1 package (3 ounces) orange gelatin
  • 1 cup boiling water
  • 1 cup applesauce
  • 1 can (11 ounces) mandarin oranges, drained

Directions

In a small bowl, dissolve gelatin in boiling water. Stir in applesauce. Pour into four dessert dishes. Add oranges. Cover and refrigerate for 2 hours or until set. Yield: 4 servings.

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